Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


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Cranberry bliss bars! Slice of heaven!

cranbliss

These were one of my all time favorite treats when I use to work for starbucks! The starbucks version I’m sure is loaded with sugar, wheat, dairy and other naughty things. My version is just as yummy with only healthy ingredients. I made it without a ton of oils and fats also because you know how I feel about digesting fats and sugars together! They don’t work well together!

Cranberry bliss bars

1/4 cup ground sunflower seeds

1/4 cup ground gluten free oats

1/4 cup ground raw buckwheat groats

2 tablespoons ground sesame seeds

1 tablespoon tapioca flour

1 teaspoon baking powder

2 tablespoons melted vegan butter (or grass fed butter)

juice of 1 small orange

1 tablespoon orange zest

1/4 cup dried cranberries

1 teaspoon grated ginger

1 teaspoon vanilla extract

2-3 tablespoons chopped white chocolate (see below for my recipe)

4-5 packets stevia (or 1/4 cup maple/honey)

pinch of sea salt

Orange cream cheese frosting

Blend/process until creamy:

1/4 cup soaked cashews

1/4 cup soaked macadamia nuts

juice of 1 small orange

juice of 1/2 of a small lemon

1/2 teaspoon vanilla extract

1/2 tablespoon orange zest

1 tablespoon maple syrup

2-3 packets of stevia (or just add more maple/honey)

pinch of sea salt

* If you want to make your own white chocolate chunks you can melt 1/4 cup cocoa butter and mix in 1 tablespoon cashew butter and a sweetener such as stevia, honey or maple. ( I used stevia) Then let cool in the fridge until it hardens.

* Mix the cake ingredients together and form into a large 8-10 inch “cookie” on parchment paper lined pan.

* I lightly cooked this at 250F for about 15-20 minutes.

* Let cool before applying the frosting.

* Top with orange zest and dried cranberries.

* Makes 8 servings

This recipe can also be seen herehttp://glutenfreehomemaker.com/gluten-free-wednesdays-9-25-13/  with lots of other gluten free recipes


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vegan orange muffins with raw glaze/frosting and eating for your body type

orange muffin(19)

I had to make these because I have been craving orange flavored foods for some reason lately, maybe my body needs more vitamin C.  Oranges are actually fairly heating for my body type so I need to eat/drink them in moderation. In East Indian and Chinese medicine eating foods with the correct thermal nature is very important in keeping your body/organs functioning properly. That is why I eat more cooling/drying foods in the spring and summer such as raw foods, and warming and nourishing in the fall and winter such as soups and seafood. I also live in an environment that has all 4 seasons so I have a pretty big contrast in my diet from summer to winter. Whereas someone from a warm climate would stick to mostly cooling foods all year to keep their body balanced. If for example someone with a heating constitution (called pitta in Ayurveda) were to eat large amounts of  red meat or coffee and also living in a warm climate such as the southwest united states their body would be on “fire” and many health issues could result such as heart disease, diabetes etc. You can read more about that at this link: http://app1.chinadaily.com.cn/star/history/00-04-18/l02-chinese.html. The Ayurvedic(East Indian) explanation of body constitutions and diet seems to be the most layman’s friendly. I strongly suggest taking an online quiz to find out your dosha type so you can be working with your body and not against it. Here is a link to a the quiz from the Dr. Oz website  http://www.doctoroz.com/ayurvedic-body-type-find-your-dosha

Orange muffins (vegan)

3/4 cup coconut flour (I grind the shredded coconut instead of buying coconut flour, it tastes better)

1 1/2 cups brown rice flour

3/4 cup garbanzo/fava flour

1/3 cup and 1 tablespoon apple puree/sauce

1/3 cup and 1 tablespoon raw honey

3/4 cup coconut milk

zest of 1 medium sized orange

about 40 drops vanilla stevia or to taste

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 1/2 tablespoon vinegar

1/3 cup and 1 tablespoon melted coconut oil

pinch of sea salt

Mix ingredients together and fill muffin molds to the top and bake on 350 until soft and springy. Makes a dozen muffins.

Raw orange frosting/glaze

Blend or process:

1/3 cup soaked raw cashews

1 1/2 bananas

3 tablespoons of avocado

1/2 cup soaked shredded coconut

12 soaked dates

1 cup nut milk (I used coconut)

zest of 1 medium orange

1 1/2 teaspoon of lemon juice

3 tablespoons raw honey

about 30 drops vanilla stevia or to taste

pinch of sea salt (optional)

1/2 carrot and/or pinch turmeric for orange color(optional)


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Grain free crepes

crepes (11)

I am always looking for grain free breakfast ideas and crepes are a good high protein breakfast option. My kids and I are sensitive to egg yolks but we haven’t noticed much with the whites so I have been cooking with whites lately.

Grain free crepes

3 tablespoons coconut flour

1/4 cup ground sunflower seeds

1 tablespoon raw buckwheat groats ground (they are a seed not a grain)

2 tablespoons tapioca flour

1 teaspoon baking powder

1/2  banana

4 egg whites

1/2 cup water

1/2 cup coconut milk

1/4 cup and 1 tablespoon fresh orange juice

4 tablespoons olive or grapeseed oil

1 tablespoon maple syrup(or honey)

1 1/2 tablespoons lemon juice

grated rind of 1 small lemon

2 teaspoons vanilla

pinch of sea salt

Put all ingredients except eggs into blender and blend until smooth. Mix in egg whites and rest of ingredients together in separate bowl. You need a no stick pan to make these because they are very thin and will stick and break in a regular pan. Pour in about 1/4 cup of batter in the greased (coconut oil) pan at a time and lift the pan sideways in order to  spread them out thin. They need to be as thin as possible so they can have the right texture.  Do do turn over or roll until cooked all the way through. You can put fresh fruit , maple syrup, or just eat them with butter or butter alternative.


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What I ate Wednesday and greek walnut spice cake

wednesday food 001

For breakfast today I didn’t get much time to make anything so I just grabbed a banana and a couple handfuls of cashews. The kids and I were heading up north to Mount Vernon WA to see the tulip fields with my mom.

wednesday food 003

For lunch I bought a chef salad at the little grocery market in a really cute town called La Connor. We found a picnic table and just ate our lunch by the water.

mom soup (10)walnut (9)

For dinner at my moms she made us some really good chicken and vegetable soup with rosemary. For desert I made a greek walnut spiced cake.  I found a recipe for a cake called karydopita and gave it my own “make over”.  It turned out great and I think it would also make a good breakfast cake because it wasn’t overly sweet and it is high in protein. I made an orange glaze to go on top sweetened with only orange juice and stevia.  Here is the recipe for the walnut spice cake:

Greek walnut spiced cake

1/2 cup garbanzo flour

1/2 cup brown rice flour

4 tablespoons coconut flour

1 cup walnuts ground

1 cup walnuts crushed

2/3 cup melted smart balance butter

2 egg whites

1 tablespoon ground chia seeds

1 cup non dairy milk (I used coconut/almond)

1/4 cup honey

1/2 teaspoon molasses

2 packets of stevia

1 tablespoon ground cinnamon

3/4 tablespoon ground cloves

1 tablespoon grated orange peel

2 tablespoons applesauce

pinch of sea salt (optional)

Mix together the ingredients except for 1/2 cup of crushed walnuts and sprinkle the walnuts on top. Bake at 350 until cakes is firm and starting to brown around the edges (about 20 minutes).

Orange glaze

Juice of 1 orange

2 tablespoons coconut or almond/coconut milk

1 packet stevia

1/2 tablespoon melted coconut oil

1/2 tablespoon coconut flour (you can add more or less flour depending on thickness desired)

This makes glaze for about 2 or 3 servings.